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Super-simple fruitcake

This easy fruit cake by one of our younger readers, Bree Hamilton, is simple, uses storecupboard ingredients and is perfect for a quick winter pick-me-up

  • Prep: 20 mins
    Cook: 25 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 505
  • Carbohydrates 67
  • Saturated Fat 4
  • Sugar 45
  • Protein 5
  • Fat 23
  • Fibre 2
  • Salt 0.3

Nutrition per serving

  • Calories 505
  • Carbohydrates 67
  • Saturated Fat 4
  • Sugar 45
  • Protein 5
  • Fat 23
  • Fibre 2
  • Salt 0.3

Ingredients

  • 175ml olive oil, plus extra for greasing
  • 100g light brown muscovado sugar
  • 2 eggs, beaten
  • 225g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp allspice
  • ½ orange, juiced
  • ½ lemon, juiced
  • 200g mixed dried fruit
  • 200g apricot jam
  • icing sugar, for dusting

Method

  1. Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.

  2. Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.

  3. When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.

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